A Screening Method for the Identification of Glycosylated Flavonoids and Other Phenolic Compounds Using a Standard Analytical Approach for All Plant Materials (original) (raw)
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Food Chemistry, 2012
The paper reports the phenolic content of kernels, bagasse pellets (residue of oil pressing) and oils from five different cultivars and a mix of cultivars. Phenolic compounds were identified by high-performance liquid chromatography coupled with mass spectrometry. Two compounds, glansreginin A and glansreginin B, were detected for the first time in hazelnuts. The main polyphenolic subclass comprised of mono-and oligomeric flavan 3-ols, which accounted between 34.2 and 58.3% in hazelnut kernels and between 36.7 and 48.6% in pellets of the total phenolics detected. In hazelnut oils four compounds have been detected, their content levels ranged from 0.97 to 0.01 μg g −1. Total phenolic content ranged from 491.2 to 1700.4 mg GAE kg −1 in kernels, from 848.4 to 1148.5 mg GAE kg −1 in pellets and only from 0.14 to 0.25 mg GAE g −1 in oils. The percentage of radical scavenging activity ranged from 60.0 to 96.4% for kernels, 63.0 to 73.2% for pellets and from 17.7 to 29.9% for oil. The study provides clear evidence on high phenolic contents and similarly high antioxidant potential of hazelnut kernels and bagasse pellets. The latter could be used as ingredients in cooking and baking or even for production of plant-based pharmaceuticals.
Measurement of Food Flavonoids by High-Performance Liquid Chromatography: A Review
Journal of Agricultural and Food Chemistry, 2000
The flavonoids are plant polyphenols found frequently in fruits, vegetables, and grains. Divided into several subclasses, they include the anthocyanidins, pigments chiefly responsible for the red and blue colors in fruits, fruit juices, wines, and flowers; the catechins, concentrated in tea; the flavanones and flavanone glycosides, found in citrus and honey; and the flavones, flavonols, and flavonol glycosides, found in tea, fruits, vegetables, and honey. Known for their hydrogen-donating antioxidant activity as well as their ability to complex divalent transition metal cations, flavonoids are propitious to human health. Computer-controlled high-performance liquid chromatography (HPLC) has become the analytical method of choice. Many systems have been developed for the detection and quantification of flavonoids across one, two, or three subclasses. A summary of the various HPLC and sample preparation methods that have been employed to quantify individual flavonoids within a subclass or across several subclasses are tabulated in this review.
Identification and quantification of flavonol glycosides in cultivated blueberry cultivars
Journal of Food Composition and Analysis, 2012
A sensitive method coupling high-performance liquid chromatography (HPLC) with diode-array detector (DAD) and electrospray ionization mass spectrometry (MS) was optimized for the separation and identification of phenolic acids, flavonoid glycosides and flavonoid aglycones in the extract of burr parsley (Caucalis platycarpos L.). Fragmentation behavior of flavonoid glycosides and phenolic acids were investigated using ion trap mass spectrometry in negative electrospray ionization. The MS, MS n and UV data together with HPLC retention time (T R ) of phenolic acids and flavonoids allowed structural characterization of these compounds. Caffeoylquinic acid (CQA) isomers, p-coumaroylquinic acids (p-CoQA), feruloylquinic acids (FQA), dicaffeoylquinic acids (diCQA), luteolin-7-O-rutinoside, apigenin-7-O-rutinoside as well as isolated chrysoeriol-7-Orutinoside have been identified as constituents of C. platycarpos for the first time. An accurate, precise and sensitive LC-DAD method for quantification of four phenolic acids (3-O-caffeoylquinic, caffeic, p-coumaric, o-coumaric acid), four flavonoid glycosides (luteolin-7-O-glucoside, apigenin-7-O-glucoside, quercetin-3-O-galactoside, quercetin-3-OPEN ACCESS Molecules 2009, 14 2467
Journal of Studies in Science and Engineering
Flavonoids are phytochemical compounds that can be found in a wide range of plants, including vegetables, fruits, and leaves. This vast set of phenolic plant elements can be split into numerous classes based on their diverse structures, including Flavanones, Flavanols, Flavonols, Flavones, Isoflavones, and Anthocyanins. Interestingly, they possess various applications such as natural dyes, medicinal uses, and food sources. Flavonoids have been shown to have anti-cancer, antioxidant, anti-inflammatory, and anti-viral properties in clinical studies. They also have cardio-protective and neuroprotective effects. In addition, they are responsible for the presence of different colors and flavors in various fruits, flowers, and food sources. Multiple spectroscopic techniques, including Infrared spectroscopy (IR), Ultraviolet spectroscopy (UV), and Nuclear magnetic resonance (NMR) spectroscopy, are being used to identify the structure of flavonoids. UV-Vis spectroscopy data can be used to e...
HPLC and MEKC determination of major flavonoids in selected food pools
Fresenius' Journal of Analytical Chemistry, 1995
The main flavone and flavonol glycosides were identified in four different food pools (soup, legumes/vegetables, salads, fruit) typical of the mediterranean diet. The analysis was performed by RP-HPLC or micellar electrokinetic chromatography (MEKC) coupled with diode array detection. For the quantitative evaluation the glycosidic fraction of each pool was hydrolyzed under controlled conditions and among the resulting aglycones quercetin and apigenin were detected as the most relevant. The mean content of these aglycones in the examined pools ranges from 12 to 43 mg/kg and from 3 to 15 mg/kg of dried sample for quercetin and apigenin, respectively.
Journal of Food Composition and Analysis, 2010
A sensitive method coupling high-performance liquid chromatography (HPLC) with diode-array detector (DAD) and electrospray ionization mass spectrometry (MS) was optimized for the separation and identification of phenolic acids, flavonoid glycosides and flavonoid aglycones in the extract of burr parsley (Caucalis platycarpos L.). Fragmentation behavior of flavonoid glycosides and phenolic acids were investigated using ion trap mass spectrometry in negative electrospray ionization. The MS, MS n and UV data together with HPLC retention time (T R ) of phenolic acids and flavonoids allowed structural characterization of these compounds. Caffeoylquinic acid (CQA) isomers, p-coumaroylquinic acids (p-CoQA), feruloylquinic acids (FQA), dicaffeoylquinic acids (diCQA), luteolin-7-O-rutinoside, apigenin-7-O-rutinoside as well as isolated chrysoeriol-7-Orutinoside have been identified as constituents of C. platycarpos for the first time. An accurate, precise and sensitive LC-DAD method for quantification of four phenolic acids (3-O-caffeoylquinic, caffeic, p-coumaric, o-coumaric acid), four flavonoid glycosides (luteolin-7-O-glucoside, apigenin-7-O-glucoside, quercetin-3-O-galactoside, quercetin-3-OPEN ACCESS Molecules 2009, 14 2467
ELECTROPHORESIS, 2015
A method for the analysis of flavonoids (myricetin, quercetin, naringenin, hesperitin, and kaempferol), with interesting bioactivity, has been developed and validated utilizing nano-LC technique. In order to find optimal conditions, capillary columns (75 m id × 10 cm) packed with different types of stationary phases, Kinetex R C18 core-shell (2.6 m particle size), Hydride-based RP-C18 (sub-2 m particle size), and LiChrospher R 100 RP-18 endcapped (5 m particle size) were evaluated. The method was validated using Hydride-based RP-C18 stationary phase, with sub-2 m particle size. A good chromatographic performance, expressed in terms of repeatability (RSD, in the range 1.63-4.68% for peak area), column-to-column reproducibility (RSD not higher than 8.01% for peak area), good linearity and sensitivity was obtained. In particular limit of detection values between 0.07 and 0.31 g/mL were achieved with on column focusing technique. The method was applied to the determination of studied flavonoids in dietary supplements as well as in food matrices. The amount of quercetin found in the first analyzed dietary supplement, was in agreement to the labeled content. In the other samples, where the content of flavonoids was not labeled, most of the studied flavonoids were determined in amounts somewhere comparable to those reported in literature.